Juicy Lamburgers with Feta, Mint Tzatziki, and Roasted Peppers
Beef isn’t the only meat that’s great for burgers. There’s something about the inherent sweetness of lamb that makes it irresistible…and that’s also how I get away with American cheese in this recipe 😜 – it plays on the sweetness of the meat! You’re probably rolling your eyes at me right now or dry heaving but I swear on everything it’s so fucking good.
The other components here are all (mostly) familiar: tzatziki, feta, roasted red pepper, and red onion – some classic Greek/Mediterranean flavors! I chose a potato bun for this burger because we always ate potatoes with our roasted lamb, so it only seemed right. And normally I’d opt for a smash burger, but I tested about four different versions of a smash patty using different ratios of lamb to beef and they all came out dry and the lamb wasn’t the star. This fatty pub patty lets the flavor of the meat shine and also produces a burger so juicy it just runs down everything and it’s so good that nothing else matters.
Juicy Lamburgers with Feta, Mint Tzatziki, and Roasted Peppers
Ingredients
FOR THE MINTZIKI!
- ¼ c + 2 Tbsp Fage Greek yogurt
- ½ tsp olive oil
- ¼ tsp red wine vinegar
- ¼ cup grated cucumber (juice and all)
- 1 Tbsp finely chopped mint
- ½ tsp finely chopped fresh dill (or ¼ tsp dried dill)
- ¼ tsp finely chopped garlic
- ¼ tsp lemon zest
- kosher salt
- black pepper
FOR THE LAMBURGERS!
- 1 pound ground lamb
- 2 slices American cheese
- veg or canola oil, something with a high smoke point
FOR THE FIXINS!
- potato buns
- shredded iceberg lettuce
- jarred roasted red pepper, sliced
- feta cheese crumbles
- thinly sliced red onion
Instructions
FOR THE MINTZIKI!
- Let's make the mintziki first so the flavors have time to make out. This can be made the day before and stored in the fridge. Also, you may want to double the recipe if you're a REALLY sauce bitch, or want extra sauce for your fries!Combine yogurt, olive oil, red wine vin, cucumber, mint, dill, garlic, and lemon zest in a medium bowl. Mix well to combine and season to taste with salt and pepper.Set aside. This should be served as close to room temperature as possible so it doesn't cool down our burgies.
FOR THE LAMBURGERS!
- Preheat a very large pan or griddle over medium-high heat. Make sure it's dry and nothing is in it. You don't want it on the highest setting, but it needs to be hotter than if you were gonna sauté some veggies.
- While your cooking surface is preheating, divide the ground lamb in half and form 2 big ol' pub patties, about 5½ inches in diameter. Season top of patties well with salt and peps.
- Make sure your pan is piping hot. Drop some oil in it and immediately plop lamburgers on top, seasoned side down, ass up. It should sizzle hard.
- Cook for 4-5 minutes (4 for me produced a beautiful medium well center), seasoning unseasoned side well with salt and pepper.
- Flip and add a slice of American to each patty, cooking on second side for another 4-5 minutes as well. If you're nervous, cook to an internal temp of 160°!
- Rest burgers on a flat surface while you gather the fixins and toast your buns, huns (preferably in the grease from the burgers)!
THE BUILD!
- From the bottom, up: bottom bun -> mintziki -> lettuce -> roasted red pepper -> feta cheese -> lamburger patty -> red onion -> top bun schmeared with more mintziki! I LOVE LAMB!!!
Notes
OMG DID YOU MAKE THIS?!?
Tag @la_faguette_ on IG and hashtag it #lafaguette !Equipment to make Lamburgers:
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